Cranberry chocolate chip cookies are easy to make, whole grain and naturally sweetened! Perfect for a new delicious holiday or Christmas cookie!

I cannot lie. I’ve made these chocolate chip and dried cranberry cookies 4 times in the past week.

I keep giving most of them away so I won’t eat them all myself, but then I want more!

So I make them again. And again. It’s a vicious cycle. Next batch is ALL for me! No sharing.

So it’s very much fall here.

I love fall. I’m a fall fanatic. But the “cold” always catches me by surprise.

I say cold with quotations because I went to college in Chicago and that’s serious cold. That’s take your breath away, no hope of ever being warm again, chilled to the bones kind of cold.

I loved that city, really loved it, but barely survived the weather. I graduated and quickly moved southward.

And now, it gets to be fall and 60 degrees out here in North Carolina, and I’m layering a long-sleeve shirt under my sweater to try and stay warm. 😂

But then, come spring, it warms up to 60 degrees and I’m all about the short-sleeve shirts with jeans, or long-sleeve shirts with shorts.

How is this possible? Same temperature, right? Is it me or are you this way, too?

Anyway, fall. November. We get to eat all the good fall fruits!

Cranberry and chocolate is a fabulous combination, if you haven’t tried it. Plus, it’s in cookie form, so what’s not to love?

These cranberry chocolate chip cookies are quick and easy to make and oh so tasty!

Light but sweet and satisfying. Also, whole grain and naturally sweetened with honey. This recipe also uses applesauce in place of some of the butter so they are on the lighter side.

(That’s sometimes key for me during the crazy holiday food season!)

Yup, you’ll be making 4 batches in a week, too. It’s OK; I’m right there with you. 😉

Notes on making cranberry chocolate chip cookies:

• I recommend using old fashioned rolled oats. However, if all you have is quick cook oats, that’s fine too.
• I use white whole wheat flour but whole wheat flour, all-purpose flour or a mix would be fine here too.
• The recipe calls for regular chocolate chips, but I think these cookies would be great with white chocolate chips as well.
• Be sure to use parchment paper or a silpat on your baking sheets. The cookies will release right off!
• These cookies will keep for up to a week. Store in a plastic bag or airtight container on the counter or in the pantry.

I hope you try these cranberry chocolate chip cookies for a new fun, fall treat. And psst, don’t share.

Enjoy!

XO,

Kathryn

P.S. Check out these other delicious cranberry recipes:

– Cranberry white chocolate granola

– Cranberry chocolate walnut energy balls

– Pumpkin cranberry energy balls

Yield: 14-15 large cookies

Cranberry chocolate chip cookies

Print

Cranberry chocolate chip cookies are easy to make, whole grain and naturally sweetened! Perfect for a new delicious holiday cookie!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 1 cup old-fashioned oats
• 1 cup whole wheat flour (see notes)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1/3 cup dried cranberries
• 1/2 cup applesauce
• 1/3 cup honey
• 2 tablespoons butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350. Line two baking trays with silpats or parchment paper.
2. In a large bowl, combine the dry ingredients (oats through salt) and mix well. Stir in the chocolate chips and dried cranberries and mix again.
3. In a separate bowl, combine the wet ingredients (applesauce through vanilla extract) and mix well.
4. Stir the wet ingredients into the dry ingredients and stir to combine. Be careful not to overmix.
5. Drop large spoonfuls of the cookie dough onto the prepared baking trays.
6. Bake at 350 for 12-15 minutes, until golden brown. Let cool for a couple of minutes, then transfer to a wire rack to cool completely. (Or just carefully lift the silpat or parchment paper off the baking tray and let them cool on that on your counter.) Store in an airtight container for up to a week.

Notes

I use a white whole wheat flour but regular whole wheat flour or all-purpose flour -- or a mix -- would be fine here.

I use regular chocolate chips but I think these would be great with white chocolate chips as well.

Nutrition Information:

Yield:

14

Serving Size:

1 cookie
Amount Per Serving: Calories: 144Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 138mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 3g